I made this last night. It was good. Here’s the recipe. Sometimes I feel like I’m a freakin’ soup-makin’ goddess.

Pea & Carrot Soup

1/4 c. butter
1/4 white onion, diced
1-2 rib(s) celery, diced
2 c. carrots, peeled and roughly chopped
1 c. frozen peas
1 tsp. thyme
1/2 tsp. basil
1/2 tsp. paprika
1 clove
2-3 c. broth
1+ c. heavy cream
salt & pepper to taste

1. Melt butter in a heavy-bottomed soup pot. Add onion, celery, and carrot and sautee until carrots are softened.
2. Add thyme, basil, and paprika. Sautee briefly.
3. Add broth and the clove, and bring to a boil. Then lower the heat to a lively simmer.
4. When the carrots are tender, add the heavy cream and reduce the heat a bit more (to keep the cream from boiling out of the pot in a frenzy of dairy bubbles). Add frozen peas and simmer until the peas are hot through.
5. Remove the clove and adjust seasonings.

Serve with a crusty Pan Bigio or French bread.

Time: 20 minutes cooking, 10 veggie prep if you’re slow
Serves: 4

Ooh, that soup would rock with a yummy brie sandwich!

Brie Sandwich

a really good, crusty French bread
mayo
avocado
tomato
brie
lettuce or spring mix

1. Put the mayo on the bread.
2. Stuff in a bunch of sliced brie.
3. Add sliced avocado, tomato, and greens.
4. Eat.

Sooo good! OMG!